Food Fraud: A Global Threat with Public Health and Economic Consequences

415 Pages·2020·9.182 MB·English

by  Rosalee S. Hellberg (editor), Karen Everstine (editor), Steven A. Sklare (editor)

FOOD FRAUD

FOOD FRAUD
A Global Threat With Public Health
and Economic Consequences
Edited by
R S. H
OSALEE ELLBERG
FoodScienceProgram,SchmidCollegeofScienceandTechnology,ChapmanUniversity,
Orange,CA,UnitedStates
K E
AREN VERSTINE
Decernis,LLC,Rockville,MD,UnitedStates
S A. S
TEVEN KLARE
FoodSafetyAcademy,Evanston,IL,UnitedStates
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Contents
List of contributors xi 3.2 Standardsandrequirementstopreventfood
fraudandensurefoodauthenticity 24
1. Introduction to food fraud 1 3.2.1 USFoodandDrugAdministration
requirements 24
KarenEverstine,RosaleeS.HellbergandStevenA.Sklare
3.2.2 Europeanrequirements 27
3.2.3 GlobalFoodSafetyInitiative
1.1 Introduction 1
requirements 28
1.2 Definitionandcategoriesoffoodfraud 2
1.3 Foodfraudriskmitigation 5 3.2.4 Standardsofidentity 28
3.2.5 GeographicalindicationandrelatedEU
1.4 Layoutandpurposeofthisbook 6
labelingschemes 29
Notetothereader 6
3.3 Hazardanalysisandfoodfraudvulnerability
References 7
assessment 29
2. History of food fraud and development 3.3.1 Hazardanalysis 29
3.3.2 Foodfraudvulnerabilityassessment 31
of mitigation requirements and
3.4 Theroleofanalyticaldetectionstrategies 32
standards 9
3.5 Dataandtoolstosupporthazardanalysesand
ShaunKennedy foodfraudvulnerabilityassessments 34
3.5.1 Datasources 34
2.1 Introduction 9
3.5.2 Toolsandresourcestoguidethe
2.2 Earlyeffortstocombatfoodfraud 10
developmentoffoodfraudvulnerability
2.3 Theindustrialageandrapidchangeinthe
assessmentandmitigationplans 39
UnitedKingdom 11
3.6 Conclusion 41
2.4 Fromswillmilktoembalmedbeef—
References 41
regulationsintheUnitedStates 13
2.5 Commerceasthedriverofregulationsin
France 14 4. Analytical detection methods and
2.6 Theemergenceofstandardsofidentity 15 strategies for food fraud 45
2.7 Theearlyroleoftechnologytoprevent
Miche`leLeesandLarsReimann
fraud 17
2.8 Theroleofthecourtsandlaw 4.1 Introduction 46
enforcement 18 4.2 Gettingstarted—designingananalytical
2.9 High-profilecases,newregulations,and strategythatreducesthefoodfraudrisk 46
resources 19 4.3 Choosingtherightanalyticalsolution—the
2.10 Conclusion 20 analyticalapproachesavailable 47
References 21 4.3.1 Type(a)methods 47
4.3.2 Type(b)methods 47
3. Food fraud mitigation: strategic
4.3.3 Type(c)methods 48
approaches and tools 23 4.4 Choosingtherightanalyticalsolution—an
overviewofthetechniquesavailable 48
KarenEverstine,BertPoppingandStevenM.Gendel
4.4.1 Separationtechniques(gasandliquid
3.1 Introduction 23 chromatography) 48
v
vi
Contents
4.4.2 Stableisotoperatioanalysis 52 6.3.2 Foodfraudmarketsurveys 90
4.4.3 Vibrationalspectroscopy 54 6.3.3 Meatfraudscandals 91
4.4.4 Nuclearmagneticresonance 6.4 Detectionoffraudinmeatandpoultry
spectroscopy 55 commodities 94
4.4.5 DNA-basedmethodology 57 6.4.1 Immunologicaltechniques 94
4.4.6 Immunochemicalmethods—enzyme 6.4.2 Chromatographictechniques 95
immunoassays 58 6.4.3 Spectroscopictechniques 96
4.4.7 Othermethods 58 6.4.4 Moleculartechniques 97
4.5 Combiningdifferenttechnologiesforthemost 6.4.5 Othertechniques 99
effectiveoutcome 58 6.5 Riskmitigationstrategiesforfraudinmeatand
4.6 Fromtargetedtonontargetedanalyses 59 poultry 99
4.7 Rapidmethodsforfoodauthentication 60 6.6 Conclusionandoutlook 102
4.8 Requirementsfortheanalyticaldetectionof References 103
foodfraud 61
4.9 Conclusion 62 7. Seafood fraud 109
References 63
AnthonyJ.Silva,RosaleeS.HellbergandRobertH.Hanner
5. Food fraud criminology 69 7.1 Introduction 109
7.2 Typesofseafoodfraud 111
JohnW.Spink
7.2.1 Speciessubstitution 111
5.1 Introduction 69 7.2.2 Illegaltransshipment 115
5.2 Criminologyoverview 70 7.2.3 Countryoforiginandproduction
5.3 Typesofcriminalsandcriminal methodmislabeling 116
organizations 72 7.2.4 Overtreatmentandshort-
5.4 Crimeprevention 74 weighting 117
5.5 Howtoanalyzeacrimeproblem: 7.3 Consequencesofseafoodfraud 118
scanning(cid:1)analysis(cid:1)response(cid:1)assessment 77 7.3.1 Economicconcerns 118
5.6 Hotproductandhotspotanalysis 78 7.3.2 Healthconcerns 119
5.7 Intelligenceanalysis 79 7.3.3 Religiousconcerns 120
5.8 Howtousetheintelligenceanalysisdata 81 7.3.4 Environmentalconcerns 120
5.9 Conclusion 82 7.4 Globaleffortstocombatseafoodfraud 121
References 82 7.4.1 FoodandAgricultureOrganizationof
theUnitedNations 121
6. Fraud in meat and poultry 7.4.2 EuropeanCommission 121
products 85 7.4.3 INTERPOL 122
7.4.4 UnitedStates 122
AlexandraLianou,MichalisPapakonstantinou,
7.5 Detectionmethodsforseafoodfraud 123
George-JohnE.NychasandJohnStoitsis
7.5.1 Detectionmethodsforspecies
6.1 Meatandpoultry:nutritionalvalueand substitution 123
economicimportance 85 7.5.2 Overtreatmentandshort-
6.2 Meatandpoultryfraud:facts,drivers,and weighting 127
vulnerabilities 86 7.5.3 Countryoforiginandproduction
6.3 Incidenceoffraudinmeatandpoultry methodmislabeling 128
products 87 7.6 Conclusionandfuturedirection 128
6.3.1 Typesoffraud 87 References 129
vii
Contents
8. Coffee and tea fraud 139 10.2.4 Oregano 196
10.2.5 Othernotablespiceadulteration
ShaunP.Kennedy,PamelaGonzalesandJiahleenRoungchun
incidents 196
8.1 Introduction 139 10.3 Herbsandspicesusedinnaturalhealth
8.2 Breadthofcommodityconsumption 141 products 198
8.3 Fraudincoffeeandteaincurrenttimes 142 10.4 Commonanalyticalmethodsusedtodetect
8.3.1 Incidentsofcoffeefraud 142 herbandspiceadulteration 199
8.3.2 Incidentsofteafraud 143 10.4.1 Spectroscopy 200
8.4 Preventionandmitigation 145 10.4.2 Massspectrometry 201
8.4.1 Supplychaincontrols 145 10.4.3 DNA-basedtechniques 202
8.4.2 Qualification/acceptancetesting 145 10.5 Riskmitigationstrategiesforherbandspice
8.4.3 Physicalexamination,microscopy,and fraud 203
agriculturalsortingmachines 145 10.5.1 Supplychainriskmitigation 203
8.4.4 DNA-basedmethods 146 10.5.2 Supplierrelationships 204
8.4.5 Chromatography 146 10.5.3 Forensicauditing 204
8.4.6 Spectroscopy 147 10.5.4 Massbalanceactivities 204
8.5 Conclusion 148 10.5.5 Reviewofcertificationsand
References 148 documentation 205
10.6 Relevantstandardsforherbsandspices 205
9. Fraud in fats and oils 151 10.6.1 AmericanSpiceTradeAssociation
standards 206
ClaudiaGuillaume,PaulMillerandRichardCantrill
10.6.2 InternationalOrganizationfor
9.1 Introduction 151 Standardizationstandards 207
9.2 Commodityfatsandoils 152 10.6.3 Codexstandards 207
9.3 Examplesoffraudinedibleoils 153 10.7 Conclusion 207
9.4 Arganoil 153 References 208
9.5 Camelliaoil 156
9.6 Oliveoil 157
11. Fraud in nonalcoholic ready to drink
9.6.1 Recentexamplesoffoodfraudinolive
products 219
oil 163
9.6.2 Oliveoilstandardsandregulations 165 ZoltanSypossandGeroldKnight
9.6.3 Progressinanalysisandidentificationof
fraudulentpracticesinextravirginolive 11.1 Introduction 219
oil 167 11.2 Nonalcoholicreadytodrinksandtheir
9.7 Concludingcomments 170 economicimportance 220
References 171 11.3 Vulnerabilitytofoodfraud 221
Furtherreading 175 11.4 Detectingandrespondingtononalcoholic
readytodrinkbeveragefraud 223
10. Spice and herb fraud 177 11.4.1 Technicalandfoodsafety/quality
assurancesystems 224
JillM.Hoffman,Jean-LouisLafeuille,SubramanyamRagupathyand
11.4.2 Riskmanagement’sroleinNARTD
StevenNewmaster
foodfraudresponse 227
10.1 Introduction 178 11.4.3 Theroleofcrisismanagementin
10.2 Historicalfraudandincidentsinvolvingherbs respondingtofoodfraud 228
andspices 179 11.4.4 Lawenforcementandindustry
10.2.1 Blackpepper 179 collaboration 230
10.2.2 Vanilla 195 11.5 Conclusion 231
10.2.3 Saffron 196 References 232
viii
Contents
12. Fraud in wine and other alcoholic 13.5 Conclusion 274
beverages 233 References 275
SamanthaLinandShaunaSalcido-Keamo 14. Fraud in grains and cereals 281
12.1 Introduction 233 AdamCFaller,PrasadKesanakurtiand
12.2 Historyoffraud 234 ThirugnanasambandamArunachalam
12.3 Formsofadulteration 235
14.1 Grainsandcerealsasacommodityof
12.3.1 Useofadditives 236
economicimportance 281
12.3.2 Blendingofvarieties 236
14.2 Vulnerabilityofgrainsandcerealstofood
12.3.3 Mislabeling 237
fraud 285
12.4 Summaryofdatabaseentries 238
14.2.1 Introductiontofraudvulnerabilityin
12.5 Regulations 240
grainsandcereals 285
12.5.1 UnitedStatesRegulations 240
14.2.2 Climaticinfluenceonsupplyand
12.5.2 EuropeanUnionRegulations 241
demand 286
12.6 Methodsofdetection 242
14.2.3 High-volumetrade 286
12.6.1 Stableisotopeanalysis 242
14.2.4 Supplychaincomplexity 287
12.6.2 Chromatography 243
14.2.5 Non(cid:1)geneticallymodifiedorganism
12.6.3 Tracemetals 243
andorganicaddedvaluefactors 287
12.6.4 Nuclearmagneticresonance 244
14.3 Riskmitigation(nonlaboratory) 288
12.6.5 Calorimetry 244
14.4 Typesoffraudandanalyticaltechniques 289
12.7 Conclusion 244
14.4.1 Introductiontofraudingrainsand
References 245
cereals 289
14.4.2 Adulterationofdurumwheatwith
13. Dairy product fraud 249 commonwheat 292
14.4.3 Varietalsubstitutioninrice 294
ShwetaGimonkar,ErinE.VanFleetandKathrynA.Boys
14.4.4 Proteincontenttestingandmelamine
13.1 Introduction 249 adulteration 296
13.1.1 Abriefoverviewofthedairy 14.4.5 Geneticallymodifiedorganismand
sector 250 organicfraud 298
13.1.2 Nutritionalbenefitsofdairy 14.4.6 Cerealsasadulterants 300
products 251 14.5 Conclusion 301
13.1.3 Theeconomicvalueofdairy References 301
products 251
13.2 Foodfraudinthedairysector 252 15. Honey fraud 309
13.2.1 Globalincidenceoffraudindairy
NorbertoGarc´ıaandStephanSchwarzinger
products 255
13.2.2 Causesandconsequencesofdairy 15.1 Whatishoney? 309
fraud 259 15.1.1 Historicalperspective 309
13.3 Analyticalmethodsforidentifyingadulterated 15.1.2 Biologyofhoneyproduction 310
dairyproducts 259 15.2 Theimportanceofbees 312
13.3.1 Qualitativemethods 260 15.3 Whyishoneyvulnerabletofraud? 312
13.3.2 Quantitativemethods 260 15.3.1 Honey:Anincreasinglyscarceand
13.3.3 Advantagesanddisadvantagesof expensive-to-produceproduct 312
commonlyusedquantitative 15.3.2 Evolutioninthemodesofhoney
methods 270 adulteration 314
13.4 Dairyfraudriskmitigationstrategies 271 15.3.3 Theneedtocontinuouslyupdate
13.4.1 Roleofthedairyindustry 271 officialmethodstodetecthoney
13.4.2 Roleofgovernment 273 adulteration 318
ix
Contents
15.3.4 Theopportunityforstrongprofits 17.3.4 Weightloss,sexualenhancement,and
throughfraud 318 body-buildingsupplements 356
15.4 Riskmitigation 319 17.3.5 Otheradulterationconcerns 357
15.4.1 Testing 320 17.4 Mitigationofdietarysupplementfraud 357
15.5 Internationalstandards 329 17.5 Conclusion 358
15.6 Conclusion 330 References 359
References 331
16. Fraud in organic foods 335 18. Fraud in probiotic products 361
GustavoFerreira,JenniferTucker,ElizabethRakolaandSharon HananR.ShehataandStevenG.Newmaster
RaszapSkorbiansky
18.1 Introductiontoprobioticsandtheirhealth
16.1 Introduction 336 benefits 361
16.2 UnderstandingtheoversightroleofUS 18.2 Mostcommonlyusedmethodsfor
DepartmentofAgricultureNationalOrganic authenticationofprobioticproducts 362
Program 337 18.3 Studiesandmarketsurveysthatinvestigated
16.2.1 Pesticideresiduesonorganic theaccuracyofprobioticlabels 363
products 340 18.4 Sourcesofnoncomplianceandstrategiesfor
16.2.2 Prohibitedpracticesonorganic mitigation 366
farms 341 18.5 Conclusion 367
16.2.3 Intentionalsaleofnonorganic References 368
productsasorganic 341
16.3 Organicfraud:Aliteraturereviewandwelfare
19. Food fraud in the food service and
analysis 342
retail sectors 371
16.3.1 Organicfraudfromaproducer’s
perspective 342 DavidPsomiadis
16.3.2 Organicfraudfromaconsumer’s
perspective 343 19.1 Overviewofthefoodserviceandretail
16.3.3 Modelingfraudintheorganicmarket sectors 371
andmeasuringitswelfare 19.2 Foodfraudvulnerabilityinthefoodservice
impact 344 andretailsectors 373
16.4 Strategiestomitigateorganicfraud 346 19.2.1 Fraudattheretail/foodservice
16.5 Futurechallengesandopportunities 348 level 373
References 349 19.3 Historicalincidentsoffoodfraudinthefood
serviceandretailsectors 376
17. Fraud in dietary supplements 351 19.4 Commonanalyticalmethodsusedtodetect
fraudinthefoodserviceandretail
PeterM.BeggandVirginiaM.Wheatley
sectors 380
17.1 Introduction 351 19.5 Riskmitigationstrategies(otherthan
17.2 USregulationofdietarysupplements 353 laboratorytesting) 381
17.3 Typesofdietarysupplementfraud 354 19.6 Industrystandardsspecifictothefoodservice
17.3.1 Herbalandbotanical andretailsectors 383
supplements 354 19.7 Conclusion 384
17.3.2 Vitamins 355 References 385
17.3.3 Prohibiteddiseaseclaims 355 Index 389